Peanut butter crispy bars from Baked - New Frontiers in Baking (page 133) by Matt Lewis and Renato Poliafito

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • trudys_person on July 10, 2024

    These were delicious - you can't go wrong with chocolate and peanut butter! I made the adaptation on the Smitten Kitchen blog. I think the only difference was that she used salted butter. I also added a sprinkle of sea salt on top ... Next time I would also line the pan with parchment or wax paper, so I can get them out of the pan more easily.

  • jzanger on September 05, 2017

    Really tasty, though next time I would make a 2x batch of the rice krispy base and use a 13x9, or maybe 1.5x in the 8 in. pan. I think I'll add a pinch of salt to the syrup just before mixing it into the base as well. Lastly, I will definitely use wax paper in the bottom of whichever pan I choose because even though i wiped it with oil I had to wrestle with it a bit to get them out in nice squares.

  • Melanie on May 30, 2014

    The base didn't work as well as it could have - need to find alternate substitute for light corn syrup. Would live to try making this again as the overall flavour was fantastic. Agree with cookerT that it melts like crazy when away from the fridge for a little while.

  • cookerT on November 21, 2011

    Best thing in the book. If you plan to take them somewhere, make sure it will be cool. You don't want these sitting out in the sun or anyplace too warm. They are best made a day ahead and served chilled. So good and easy. You do need a candy thermometer though.

  • rwheat on December 28, 2009

    Not to be missed.

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